written by Anna Bird | photo by Talia Galvin
“We felt like there was a void for good Chinese food (in Bend),” said Howie Long, co-owner of the new Chi Chinese & Sushi Bar in downtown Bend. Long and his sister Di opened Chi this summer, aiming to fill the void with more modern Chinese food made with quality, fresh ingredients. Di is an accomplished chef, showcasing her expertise with dim sum made from scratch.
Aside from good food, Chi has an extensive cocktail list, adding more flare to Bend’s libation scene. Chi’s main bartender, Serenity Vetter (pictured), is currently bartending her way through school on the way to becoming a doctor. Vetter, a California native, has been in Bend for a couple years now, and at Chi since its inception. Among Chi’s many cocktails is a tasty twist on an old classic—the Bend Whiskey Sour using local Oregon Spirit Distillers Whiskey.
Bend Whiskey Sour
2 ounces Oregon Spirit Distillers Whiskey
3/4 ounce fresh-squeezed lemon juice
3/4 ounce simple syrup
3/4 ounce red blend wine
Orange slice, brandy cherry
Pour whiskey, juice and syrup in a cocktail shaker. Shake well. Add ice ball (one extralarge ice cube) to rock glass and drain whiskey mix into glass. Garnish for extra flair.
